Pork Medallions with Balsamic Vinegar and Capers Best Dishes
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| Pork Medallions with Balsamic Vinegar and Capers |
"This is one meal to impress dinner guests with a view to not cost a fortune nor will it take very lots time! Served with a green salad, crimson potatoes, and asparagus, this meal will flip out with a memorable presentation!"
Ingredients :
- 1/4 cup all-reason flour
- 1 teaspoon garlic salt, or to flavor
- half teaspoon freshly ground black pepper, or to taste
- 2 pounds pork tenderloin, cut into 1 half inch pieces
- 2 tablespoons olive oil
- 1/3 cup balsamic vinegar
- half of cup fowl broth
- 2 teaspoons minced lemon zest, or to flavor
- 1 tablespoon capers, or to flavor
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 25M |
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- Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the upload the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
- Heat the oil in a huge skillet over medium-excessive heat. Cook the beef medallions inside the hot oil until golden-brown on both aspects, 2 to three mins consistent with side. Pour in the balsamic vinegar and bird broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is now not crimson inside the middle, 3 to four mins. Remove the beef to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened on your preferred consistency.
Notes :
- You can also need to double the lemon zest/caper components, relying to your flavor.
- Reynolds® Aluminum foil can be used to keep food moist, prepare dinner it evenly, and make easy-up simpler.
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